Impact of Starch Gelatinization and Kernel Fissuring on the Milling Breakage Susceptibility of Parboiled Brown Rice-Reference-Cited by-同舟云学术

Impact of Starch Gelatinization and Kernel Fissuring on the Milling Breakage Susceptibility of Parboiled Brown Rice

Published:2013-09 Issue:5 Volume:90 Page:490-496
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Buggenhout Joke¹²,Brijs Kristof¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium.

2. Corresponding author. Phone: +32 (0)16321634. Fax: +32 (0)16321997. E-mail: joke.buggenhout@biw.kuleuven.be

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-02-13-0033-R

Reference30 articles.

1. Basic concept of parboiling of paddy

2. Effect of high temperature intermittent drying and tempering on rough rice quality

3. Processing Conditions and Milling Yield in Parboiling of Rice

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